Brasserie Bread needs no introduction; they are already at the top of their game in artisan bread making. Last week we attended their “Celebrate the Source” event held at Brasserie’s popular Banksmeadow cafe near Botany. The purpose of the night was to introduce a new style of bread making to their audience, Single Origin Bread.


Brasserie Bread Brasserie bread Banksmeadow Brasserie Breas Sydney

So what does single origin mean? Like many others these days I have become interested in the origin of the food that I buy for my family. When I shop at growers markets the first question I ask the vendor is, did you grow this, is it yours? My reasoning is simple; it’s going to be tastier and fresher straight from the source. Why should bread be any different? This is the philosophy behind the evolution of single origin bread. Following five years of planning Brasserie is now baking artisan sourdough using flour made from wheat which can be traced back to its source of origin. The source being the farm, the farmer, and the soil in which the wheat was grown. There are a handful of farmers in the Flinders Ranges (South Australia) who produce single origin flour for this purpose. These farmers grow their wheat knowing that the minerals in their soil are going to enhance the nutrition of their flour.

B breadbag B wheat B chutney

The mass production of bread has been concerning me for a while.  Supermarket style breads seem to be staying fresh for over a week and ingredients lists are containing a few numbers. What’s going on there? Bread should be a simple healthy staple, but this isn’t always the case. Its refreshing to see a process that takes bread back to the simple wholesome food its meant to be.

Single Origin Bread Brasserie Bread milk rolls

We first heard about single origin bread at a Taste and Talk session we attended at the Easter Show. At this session we tasted bread in a similar way you may taste wine noting its texture, flavour and characters. We found the results amazing considering the bread ingredients were only flour water and salt, all of its characters, come from the wheat.

Taste and Talk with Brasserie Bread Easter Show  B Bread5 Taste and talk Brasserie Bread

During Celebrate the Source we were treated to a menu where the single origin bread was the hero each round. We started by enjoying two types of sourdough pizza. I couldn’t pick a favourite between the margarita and potato. I was told the tomatoes used on the margarita pizza were locally grown in Picton. 

Brasserie Bread Brasserie bread Brasserie bread sourdough pizza

While we watched spit roasted lamb being carved for sliders, we nibbled on sourdough with herbed feta and sipped some complimenting New South Wales wines. Having just spent Easter in the Mudgee region I was happy to see their local wines featured at this food focused event. There was also a nice drop from Orange.

 B lamb B wine B wine2

 B goatschees  Brasserie brread 

The talk of the night amongst the crowd was the milk buns used for the sliders. These light, soft, fluffy glazed buns were absolutely delicious stuffed with the spit roasted lamb, shaved fennel and pomegranate. They were so good I could have happily enjoyed them on their own.

 sliders B Milkrolls2 milkbun sliders brasserie bread

At the end of the evening we headed home with some single origin sourdough to enjoy at home. My husband recognised Brasserie’s logo on the bread bag as I walked in the door; he almost bowled me over to get to the loaf. He works at the airport near Banksmeadow and has become quite a Brasserie Bread fan. Thankfully he didn’t eat it all and I managed to enjoy a few slices throughout the week!

B lambsalad single origin brasserie bread minestrone


Brasserie Bread is located at 1737 Botany Road Banksmeadow

Disclaimer: Our meal was compliments of Brasserie Bread. The views expressed in this post are our own.